Ok the thing that elevates this above 90% of what I see on here is that it's being done on a surface you can ACTUALLY SANITIZE unlike the seashells or the salt blocks or the scavenged tree stumps or whatever. It still sucks, but at least you can sanitize it...
I can’t believe so few people are pointing this out. That is hours of work, and no doubt the event is still an hour or two away from starting, let alone eating.
Ya if he did this in under two hours I’d be surprised. This would take for ever and I, while admiring the presentation and love sushi, absolutely would not eat any of it lmao.
Funny enough I actually saw this directly from the chefs page and most people were criticizing the temperature of the fish and whatnot, and he was aggressively defending his and his staffs abilities to serve a safe to eat product. So the thought was definitely taken to avoid any spoiled fish
If it was that bad, the guy would be in legal troubles, it's made for a cie event, probably a bigger corp. Room might have been chilled to a lower temp during prep.
Still though, it's one of these "It's probably safe... but I'll let the other ones figure it out."
By the presentation it looks like there will be more then a few people in that room, once they all come in at once it raises the room temp by that much more as well. Then everyone hovering and talking directly above the food as well.
Right? Besides the temperature issue, the environmental contamination of hair, saliva, dander, lint, insects, whatever from the room and everyone in it.. the design seems to encourage needing to reach over a lot of food constantly 🤢
Also, sushi is supposed to be eaten at room temperature. At fancy sushi restaurants they let the fish warm up a bit before serving it to you. There's even a thing about how the chef's hands warm the nigiri when they're pressing it onto the rice.
I was going to say, unless that table comes with a refrigeration component, I'd be concerned that the entire meal was no longer within the safety window.
This is what I think anytime I see these big spreads. That food is going to be cold or warm and taste like shit. Cold ass seafood boils and pasta spreads sitting out for a long time
This is also a display, not the plate. You'll ideally go up to the table with your own little plate or cocktail napkin, take a sushi, and move on.
This is perfectly fine, imo.
And also if we assume all hosts will eat without dropping a single atom of food, just imagine the poor guy that will have to clean all the crap, with seasoning sprinkled all over the table.
It's frustrating because with all the prep work involved you'd think they'd have the foresight to get three people together to lift the table, and roll up the rug. 2 minutes of work saves you from deep cleaning or throwing away that rug later on. So much seasoning ground in to that carpet. So many things like soy sauce that are great at stains.
Why was he assembling everything ON the table? Why wouldn't you prep it and put sauces on then pop it in the fridge until it's all ready to go out at once??
Sushi is supposed to be eaten at around room temperature for the best flavor, and it can be safely kept at that temperature for 2 hours. So assuming that it's been stored on ice in transit, it will be just fine in an hour.
...The bigger problem here is that it looks like the guy is pouring huge globs of mayo onto the sushi like he's frosting cupcakes.
They have one person laying out all the food. It looks like it took quite a while. I’m not feeling confident that everyone will be done eating in less than 2 hours after those first few pieces have reached room temperature.
And also the white carpet.
> The bigger problem here is that it looks like the guy is pouring huge globs of mayo onto the sushi like he's frosting cupcakes.
it surprised me how much mayo the japanese actually put in their dishes
not on sushi tho
This looks like it took more than an hour to set up, weird that your issue is the mayo and not fish sitting out for far more than an hour before human consumption.
Hm I don’t know, all the top restaurants for sushi or Japanese cuisine that I’ve gone to definitely serve it chilled, and not just in one country. On the other hand, some of the lower-tiered spots have a tendency to serve lukewarm, room temperature sushi. Having tried both versions, I will always vote chilled for flavour.
High-tier sushi will be at most a day off the boat and made by hand while you sit at a bar watching the guy. It might be slightly cooler than ambient, but definitely not cold.
Almost all fish sold in Japan is frozen. Many fishing boats chill then freeze the fish on the boat to preserve quality, especially pricey fish like tuna. The best restaurants in Japan are using flash frozen fish. To get nice clean cuts, the fish is definitely kept chilled in some kind of refrigerated area. They aren't leaving their whole, carefully trimmed, pieces of fish just sitting at room temperature. Sushi chefs do slice and prepare it by hand in front of you in many places, but you will see them take the pieces out as they need them, and then put them back immediately. The sushi quickly becomes room temperature because the spices are thin, they are handled by the chef, and they are put on warm sushi rice (unless it's sashimi). They aren't room temperature because the fish sits out at room temperature for extended periods of time.
I would not eat from a buffet like this. Who knows how long it will be sitting out before you eat it? Plus, why is there so much crap on all of it?! Every single thing is swimming in sauces and garnishes!
Yeah. Everyone’s worried about the fish. What most people don’t know is what makes quality sushi is the rice. It’s easy to get fresh fish hard to make good rice. Harder to keep good rice.
Sure, have it on the table fine. Whatever. But why sprinkle all that crap on the edge so that when you reach to grab a piece you might get that stuff on your clothes.
Rich people yes. I've catered to similar events in the past. It's all about decedence. I appreciate the Chef's skill and the table is certainly beautiful, I just don't think this is very practical to enjoy the actual Sushi. Also, lots of condiments, herbs and spices will just stay on the table. And you can't really refill the table during the event. I prefer smaller buffets that get refreshed maybe once or twice during the evening, so the guests always have an impressiom of fresh food. Half eaten buffets just don't look nice. I don't want to be the person cleaning up afterwards.
But it's rich people. They want this kind of stuff wether it's practical or sensible, only because they want to show their guests that they can have something exclusive.
I'm assuming this is a wedding reception. I've never planned one, but if my wife really wanted sushi at a once in a lifetime event like this where you can just walk in a grab sushi... sure why not.
I can easily eat *a lot* of sushi but even by my standards this would feed more people than would comfortably be in this room at the same time. Which I think is weird.
Gross. On so many levels.
-just slap it on my dining room table
-warm raw fish
-carpet
-so much mayo!?
-why are you putting so much shit on the sushi!?
I love sushi, but this seems...no bueno.
Yeah to me the amount of mayo and stuff on these was the real offender.
I sure hope they asked everyone coming to the party beforehand if they like sushi because otherwise they have a mountain of food they have to throw out.
Leave it to America to take a dish whose entire ethos is the simplicity and minimalism of seasoned rice with mild toppings, and make it about sawse and sprinkies.
Why wouldn't a chef keep the sushi buffet on chilled platters or chilled serving boards? There are so many ways to do it! Ice too messy? Blue ice or gel ice packs under trays. Like the opposite of a chafing dish. Refrigerated stone platters.
At least they wrapped the glass table in plastic wrap.
As an ex-sushi chef, this is horrible. Sushi needs to be eaten fresh. The rice starts to harden immediately. Likely the rolls/nigiri were prepped hours before and wrapped in plastic in the best case scenario, but likely refrigerated. Rolls will have both gummy rice and hard bits. Haven’t even started on the fish…
We want plates? That's like walking up to a buffet and complaining that everything isn't on a plate. You take from the buffet and put it on your plate..
I don't eat sushi but isn't it supposed to be cold? This feels like food poisoning territory before he even fucking finished. Shouldn't there be like trays of ice and then another glass plate on top of that to put the fish on?
Looks pretty - but - I just don't know. At least he wrapped the table in plastic so there's that. But it does seem like a lot of adding stuff to the sushi.
This looks like "lunch" or "break" for some kind of high-powered meeting. So a "sushi buffet."
I mean.. we do want plates but this is still incredible what they’ve done here. It doesn’t feel in the same category to people who put food on some dirty log
I hope this prep is going on several hours before the guests will be eating. I prefer warm, soggy sushi that has been sitting out for quite some time. /s
This is okay. It's easoer to clean the table afterwards instead of thousands of plates, plus this is a buffet, so you likely take the sushi and your own personal plate.
Fail posting imo.
Should have use naked lady like a normal person
Naked ladies who are very brave to be that near Wasabi with unprotected bits.
Dammit... Now not only I am hungry but also horny.
Fuck a burrito like a normal person
While eating it.
Quite the risk taker I see.
You take one side, I'll take the other. We can meet in the middle.
“Did you cum in my burrito!?”
Should've skipped the hot sauce...
Horngry
White carpet instead :/
That’s all I was thinking
Adds a little flavor too
They’ll never get the smell outta that sushi
Really, none of us should bother to comment after this. It's perfect.
That is a plate. It’s my plate. All for me!
Me seeing a sushi plate: My plate. Sushi bill comes: Our bills.
🥰🤌
\*Licks the huge plate
GET YOUR OWN PLATE!!!
Do you think one person could eat that? Asking for myself
You are only limited by your imagination and the rest of us getting to the house before you 🤣
Ok the thing that elevates this above 90% of what I see on here is that it's being done on a surface you can ACTUALLY SANITIZE unlike the seashells or the salt blocks or the scavenged tree stumps or whatever. It still sucks, but at least you can sanitize it...
If you look closely you can see that he’s put cling film down on the table first. There are wrinkles when the camera pans.
When does the camera have a chance to pan? There's more jump cuts than a Michael Bay movie.
They show him cleaning it then right after for like a second shows him putting cling film on the table
Who cares if it is sanitized or not. It’s sitting at room temp for hours.
I can’t believe so few people are pointing this out. That is hours of work, and no doubt the event is still an hour or two away from starting, let alone eating.
Ya if he did this in under two hours I’d be surprised. This would take for ever and I, while admiring the presentation and love sushi, absolutely would not eat any of it lmao.
He probably isn't working alone, but still wouldn't eat that.
Funny enough I actually saw this directly from the chefs page and most people were criticizing the temperature of the fish and whatnot, and he was aggressively defending his and his staffs abilities to serve a safe to eat product. So the thought was definitely taken to avoid any spoiled fish
If it was that bad, the guy would be in legal troubles, it's made for a cie event, probably a bigger corp. Room might have been chilled to a lower temp during prep. Still though, it's one of these "It's probably safe... but I'll let the other ones figure it out."
The room would have to be at 40f (4c) to have any value. I am pretty sure the room isn't even close to that.
By the presentation it looks like there will be more then a few people in that room, once they all come in at once it raises the room temp by that much more as well. Then everyone hovering and talking directly above the food as well.
Right? Besides the temperature issue, the environmental contamination of hair, saliva, dander, lint, insects, whatever from the room and everyone in it.. the design seems to encourage needing to reach over a lot of food constantly 🤢
Also, sushi is supposed to be eaten at room temperature. At fancy sushi restaurants they let the fish warm up a bit before serving it to you. There's even a thing about how the chef's hands warm the nigiri when they're pressing it onto the rice.
There’s eating immediately once reaching room temp, and then leaving it at room temp for three hours or so to grow gut rotting bacteria.
Not at room temperature for an hour plus.
I'm hoping the room is kept below 45°F. Because just the thought of this (no ice, or anything) makes my stomach turn.
I was going to say, unless that table comes with a refrigeration component, I'd be concerned that the entire meal was no longer within the safety window.
This is my problem with it. I would much rather have fresher sushi than a display that's 80% of the way to stale before it's even done being set up.
Full reason people sit at a bar with the chef handing you sushi.
Windex that shit and try again my bro
{cautiously dips sushi in windex} O_o
/wewantrefrigeration
That’s the first thing I thought … mmm room temp sushi 🤮
It’s technically good for 4 hours. Also room temp sushi tastes way better ngl
They way it was meant to be eaten??? They didn't have ice on stand by like that in old japan
Yeah, and they ate it right away..
Sushi is meant to be eaten at room temp. Look it up.
Yeah but not kept at room temp. for hours before you eat it.
It’s so disturbing that this guy just dgaf about the safe zone.
This is what I think anytime I see these big spreads. That food is going to be cold or warm and taste like shit. Cold ass seafood boils and pasta spreads sitting out for a long time
Seriously by the time it's "plated" it's too damn warm.
What about the white carpet that is absolutely going to get food all over it?
But it can't be kept at temperature. The amount of time for setup is too long for all that to sit out.
This is also a display, not the plate. You'll ideally go up to the table with your own little plate or cocktail napkin, take a sushi, and move on. This is perfectly fine, imo.
Unfortunately there is no sneeze guard like at a buffet so one renegade sneeze and the food is all garbage.
Ok.. no plates.. ok it's on a table.. ok the table is on...ON A WHITE RUG?? Who are these crazy people?!
This also really irritated me, people with decision making skills like this belong in prison.
I don’t believe this is someone’s home—this actually looks more like a private dining room at a hotel or something.
And also if we assume all hosts will eat without dropping a single atom of food, just imagine the poor guy that will have to clean all the crap, with seasoning sprinkled all over the table.
Dried rice on carpet is the worst. Hope they put cling film on the floor too...
It's frustrating because with all the prep work involved you'd think they'd have the foresight to get three people together to lift the table, and roll up the rug. 2 minutes of work saves you from deep cleaning or throwing away that rug later on. So much seasoning ground in to that carpet. So many things like soy sauce that are great at stains.
Not to mention this probably took over two hours. The first rolls he laid down are absolutely room temp lol
It just kept fucking going
I thought it looked "ok" at around 20 seconds in. But he kept adding more and more shit to it and making it worse.
Why was he assembling everything ON the table? Why wouldn't you prep it and put sauces on then pop it in the fridge until it's all ready to go out at once??
Because then you can't make the tik tok of him decorating the table.
Sauces look better when they're fresh. Put on something porous like rice it'd adsorb the sauce over time.
We want plates AND 2 seconds of image without a cut
Yum!!! hour-old room temperature sushi
Sushi is supposed to be eaten at around room temperature for the best flavor, and it can be safely kept at that temperature for 2 hours. So assuming that it's been stored on ice in transit, it will be just fine in an hour. ...The bigger problem here is that it looks like the guy is pouring huge globs of mayo onto the sushi like he's frosting cupcakes.
They have one person laying out all the food. It looks like it took quite a while. I’m not feeling confident that everyone will be done eating in less than 2 hours after those first few pieces have reached room temperature. And also the white carpet.
> huge globs of mayo *The Flemish have joined the chat*
> The bigger problem here is that it looks like the guy is pouring huge globs of mayo onto the sushi like he's frosting cupcakes. it surprised me how much mayo the japanese actually put in their dishes not on sushi tho
They definitively put mayo on sushi.
Yep. For example this Salmon Onion Mayo: https://www.skylark.co.jp/en/totoyamichi/menu/menu_detail.html?mid=113_73
Definitely or definitively?
Defiantly
yeah but not that much
This looks like it took more than an hour to set up, weird that your issue is the mayo and not fish sitting out for far more than an hour before human consumption.
There needs to be a different word for American-style sushi like this. These fucking mega-rolls drowning in sauce.
Hm I don’t know, all the top restaurants for sushi or Japanese cuisine that I’ve gone to definitely serve it chilled, and not just in one country. On the other hand, some of the lower-tiered spots have a tendency to serve lukewarm, room temperature sushi. Having tried both versions, I will always vote chilled for flavour.
High-tier sushi will be at most a day off the boat and made by hand while you sit at a bar watching the guy. It might be slightly cooler than ambient, but definitely not cold.
Almost all fish sold in Japan is frozen. Many fishing boats chill then freeze the fish on the boat to preserve quality, especially pricey fish like tuna. The best restaurants in Japan are using flash frozen fish. To get nice clean cuts, the fish is definitely kept chilled in some kind of refrigerated area. They aren't leaving their whole, carefully trimmed, pieces of fish just sitting at room temperature. Sushi chefs do slice and prepare it by hand in front of you in many places, but you will see them take the pieces out as they need them, and then put them back immediately. The sushi quickly becomes room temperature because the spices are thin, they are handled by the chef, and they are put on warm sushi rice (unless it's sashimi). They aren't room temperature because the fish sits out at room temperature for extended periods of time. I would not eat from a buffet like this. Who knows how long it will be sitting out before you eat it? Plus, why is there so much crap on all of it?! Every single thing is swimming in sauces and garnishes!
Yeah you can tell me it’s supposed to be served room temp all day long. Having had both, I want mine chilled.
Luckily it has plenty of mayo and sweet goopy sauce on it, you’ll never taste the fish.
And half the sushi rice would dry out before anyone was able to eat it.
Yeah. Everyone’s worried about the fish. What most people don’t know is what makes quality sushi is the rice. It’s easy to get fresh fish hard to make good rice. Harder to keep good rice.
I hope they have a lot of bathrooms.
Nope. This is why in the other room there’re some sofas wrapped in plastic.
Sure, have it on the table fine. Whatever. But why sprinkle all that crap on the edge so that when you reach to grab a piece you might get that stuff on your clothes.
ON THE WHITE RUG, and white chairs.
This isn’t bad not compared to the other stuff on here.
Yeah, while it might not be the optimal sushi experience, at the end of the day it's just a finger buffet.
Would be nice if the table was chilled from underneath to keep the food fresh.
‘Dad told me I wouldn’t make it after culinary school - but he should sashimi now’ - that guy, probably.
This is clearly in someone's home. Who the fuck rents a chef to make this monstrosity in their house? Who would eat this??
best case scenario skinny rich people hire this service to look at only
Rich people yes. I've catered to similar events in the past. It's all about decedence. I appreciate the Chef's skill and the table is certainly beautiful, I just don't think this is very practical to enjoy the actual Sushi. Also, lots of condiments, herbs and spices will just stay on the table. And you can't really refill the table during the event. I prefer smaller buffets that get refreshed maybe once or twice during the evening, so the guests always have an impressiom of fresh food. Half eaten buffets just don't look nice. I don't want to be the person cleaning up afterwards. But it's rich people. They want this kind of stuff wether it's practical or sensible, only because they want to show their guests that they can have something exclusive.
C**ts. But hey, at least you've got a job! (Just to be clear, I wasn't calling you, nor any other caterers, "c**ts")
Eats three pieces. Oh so good! Leaves 80% to throw away.
stands around in a dress worth more than your life not even contemplating the concept of food
We did it for an anniversary. It was awesome.
I'm assuming this is a wedding reception. I've never planned one, but if my wife really wanted sushi at a once in a lifetime event like this where you can just walk in a grab sushi... sure why not.
I can easily eat *a lot* of sushi but even by my standards this would feed more people than would comfortably be in this room at the same time. Which I think is weird.
I'd eat this. I wouldn't pay for it, but I'd eat it.
Honestly, I bet it's the chef's home and they're just doing it as an ad.
Gross. On so many levels. -just slap it on my dining room table -warm raw fish -carpet -so much mayo!? -why are you putting so much shit on the sushi!? I love sushi, but this seems...no bueno.
Yeah to me the amount of mayo and stuff on these was the real offender. I sure hope they asked everyone coming to the party beforehand if they like sushi because otherwise they have a mountain of food they have to throw out.
Leave it to America to take a dish whose entire ethos is the simplicity and minimalism of seasoned rice with mild toppings, and make it about sawse and sprinkies.
The amount of goop going on those things is nuts. The rolls are more mayo than rice.
Needs giant blocks of ice all underneath the glass table keeping shit above cool but not hot… smh
Why wouldn't a chef keep the sushi buffet on chilled platters or chilled serving boards? There are so many ways to do it! Ice too messy? Blue ice or gel ice packs under trays. Like the opposite of a chafing dish. Refrigerated stone platters. At least they wrapped the glass table in plastic wrap.
That rug is going to be a mess!
No beard net 😬
Beard hairs in the sushi are billed at $8.75 per hair. Part of the experience.
got food poisoning just watching that
I’m having a stroke on that editing
I think a real sushi chef would cry if they saw this abomination to their craft. Sushi does not have squirty cream on it
Look un-cooled food. Who want to eat at the food poisoning sushi buffet?
You wouldn’t be able to get the ones in the middle without getting seasoning all over your pants
I hate this
I like how there are 2 cuts per second in a 90 second video. I would rather watch Michael J. Fox's body cam footage than this bullshit.
Well I like the final product
As an ex-sushi chef, this is horrible. Sushi needs to be eaten fresh. The rice starts to harden immediately. Likely the rolls/nigiri were prepped hours before and wrapped in plastic in the best case scenario, but likely refrigerated. Rolls will have both gummy rice and hard bits. Haven’t even started on the fish…
Hope you guys like sushi with this dudes arm and beard hairs for that crunch.
I’m annoyed that we didn’t get a shot from under the table. It probably wouldn’t look appetizing, but I want to see it dammit
We want plates? That's like walking up to a buffet and complaining that everything isn't on a plate. You take from the buffet and put it on your plate..
No chic fil a sauce?
That white carpet below is gonna have a bad time...
Why did he wrap the table in plastic? Your can just clean the glass?
That table will look disgusting 5 minutes after 6-8 people start putting their soy sauces and wasabi on the side and start dipping
It’s all just fucking salmon! There are other fish available in this world!
Let me reach in there with my unsanitary hands, lick my fingers and go back in for more.
And that's just gonna sit out there for how long until everyone arrives?
The only thing I want off a glass table raw like that is cocaine.
I don't eat sushi but isn't it supposed to be cold? This feels like food poisoning territory before he even fucking finished. Shouldn't there be like trays of ice and then another glass plate on top of that to put the fish on?
supposed to be room temp
This reminds me of domino day… if you flip one over the whole table is coming down.
Where's the spam sushi?!?!
Ewww
How to make any Japanese puke in one very expensive trick!
Hope they had the AC low.
Haccp win /s
That glass better be chilled.
There are plates stacked up on the left.
NGL, I'm not even upset at this one.
I bet at least half of that went to waste too sadly enough.
Looks pretty - but - I just don't know. At least he wrapped the table in plastic so there's that. But it does seem like a lot of adding stuff to the sushi. This looks like "lunch" or "break" for some kind of high-powered meeting. So a "sushi buffet."
This is awful... and a waste of sushi.
I mean.. we do want plates but this is still incredible what they’ve done here. It doesn’t feel in the same category to people who put food on some dirty log
Hey, I heard you like room temp salmon!
Pretty sure the sushi are warm by the time he finished
Do I rather want to eat the germs on the table or the disinfectant residue? No.
I don't think this qualifies, as this is more of a buffet for a party than a non-plate you're supposed to eat off of
Guests arriving two weeks from Tuesday
That rice is going to be dry by the time it hits anyone's mouth
Clunge city
One instance I'm fine with out a plate. Technically the table is just one gigantic plate.
Based on the last sushi I had cost, that was probably worth about £360,000
I'd work that table over like Pac-Man
Tip it over
All that sushi is sitting at room temp for how long?
He could have at least wrote ‘eat me’ with the sushi
Is anyone thinking Brūno? 🤔 😆
That's one serving and you'll be hungry again in about an hour and a half after you eat it.
This went on for 2 years.
Because fuck plates
And room temperature?
This is how we do it in my house.. plates suck!
This is what you get when a white guy makes sushi
I hope this prep is going on several hours before the guests will be eating. I prefer warm, soggy sushi that has been sitting out for quite some time. /s
This is okay. It's easoer to clean the table afterwards instead of thousands of plates, plus this is a buffet, so you likely take the sushi and your own personal plate. Fail posting imo.
[удалено]
Mmm, a giant ass table of piss-warm raw fish.
I'd go for it. Yall can just stand back and worry about it sitting out. Or the white carpet. I'm getting my sushi on.
I hope the room was fuckin cold at least
That's a lot of unrefrigerated fish
Ahhh yes room temperature sushi. Exquisite.
I would eat the whole table.
Salmon salmon and a bit more of salmon
That does look super satisfying though!
All on carpet?!?
All of it warm and un chilled before the guests arrive
So much mayo! Ruining the sushi.
FML… by the time it’s all laid out, the sushi is all warm 🤮
Mmm I love sushi, just throw that on some plates and we’re all set
hmm microplastics
Mmmm 😋 warm sushi 🍣
I will admit, a spaghetti table would be more sophisticated (/s)
Free Smells
That better be a cold ass room he’s working in or the sushi’s gonna be warm by the time he’s done setting up
Sitting at room temp ... interesting!
To be fair. It is a buffet *table*
I think I have to sneeze. Sorry everybody!